Pressure Cooker Beef Chili

"When you ask someone why they don't use a pressure cooker, one of the most common replies is something to the effect of: I'm really not into being killed by an exploding stew. The marvels of pressurized heat are actually very simple!"

Directions

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5 to 10 minutes. Transfer to plate and set aside.

Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid.

Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.

This is one of the best Beef Chili's I have encountered for a very long time. The second time around I added teaspoons of cumin and coriander powder to the chili and, instead of water I used a good quality bitter. Don't use light beers. I used dumplings instead of the chips. It was yummy, and my two daughters who are the biggest fuss budgets in the world said it was the best meal they had eaten in a long while

Too spicy for my hubby but the rest of us thought it was great! The meat was very tender! I used the beef broth that came from browning the meat in place of the water. I did have to add a little water to make the 1 1/4 cups. I also added canned beans, light red kidney and chili beans after it was done, and just cooked it a few minutes before serving.

I recently purchased a WP electric pressure cooker & I'm having a great time with it. Made this & pretty much stuck to the recipe.
Instead of water I added V8. No corn chips so I thickened it with
instant potato flakes. I also added a can of drained & rinsed kidney beans. For leftovers I added a small amount of pasta for Chili mac.
Chili is always a good comfort food. When grandkids are over I add
canned or frozen corn. Depends on what"s on hand.

This recipe is a KEEPER!!! Thank you so much, Chef John. This has really hit the spot for my chili fix today. I made this earlier and it was perfect, so easy to make. I also made your recipe for Tzaziki sauce to go on top of it!
By the way, I had to tweak the spice down because my dad can't handle hot food. If you can't handle those spicy chili powders that he adds, just use plain chili powder only. I also increased the cumin and oregano just a touch, to counteract the other missing chili powder flavors. I also used beef broth instead of the water as well. That was just my preference, is all.
Enjoy guys, this is something you'll never regret making. People at my culinary school would love to eat this.

I don't need to prepare this recipe to know that, after cooking AZ Green Chile - Chile con Carne (de Res) - for decades, that this'll be excellent! I can tell just by seeing the essential ingredients! Note for others: The corn chips need to be ground to replace otherwise available corn "masa" (or wheat flour roux in AZ) The tomatoes are okay, even trace amounts in Green Chile, but I'd experiment reducing that. I concur with one cook who added more cumin, and I'd make sure I used plenty of black pepper. Of course, even though it would drastically change the outcome, this AZ guy'd add lots of chunked green chiles, i.e., roasted & peeled green New Mexicos or Poblanos! Maybe we could experiment w/ canned red or green enchilada sauce, too. However, even I would make this recipe as written by John first to get a good baseline - and to enjoy it!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.